Ingredients

The following ingredients have 12 Servings
  • 15 medium size strawberries, diced (reserve 5 that will be added at the end)
  • 4 large dates, pitted and chopped
  • 3 tbsp orange juice
  • 1 tsp natural vanilla extract
  • 2/3 cup unsweetened almond milk, lukewarm, divided
  • 2 tbsp ground flax seeds
  • 2 tbsp maple syrup
  • 4 tbsp coconut oil, melted
  • 1 1/2 cups spelt flour
  • 3 tsp baking powder
  • 1/8 tsp salt
  • 10 dried figs, chopped
  • Maple syrup to drizzle on top (optional)

Instruction

  • Preheat the oven to 350F. Line a 12 cup muffin pan with liners and coat with cooking spray
  • Combine the diced strawberries (remember to set aside about 5 of them), chopped figs, orange juice and vanilla extract in non-stick skillet. Cook over medium heat for 3-4 minutes, gently mashing the strawberries. Set aside to cool
  • In the meantime, combine 1/3 cup almond milk and ground flax in a small bowl and let it sit for a couple of minutes
  • In a large bowl, whisk together cooked strawberries, maple syrup, melted coconut oil, flax mixture, and the remaining 1/3 cup of almond milk
  • In a separate bowl mix together spelt flour, baking powder, and salt and add to wet ingredients, mixing until just incorporated (do not overmix!)
  • Gently fold in chopped dates and fresh strawberries. Fill muffin cups with approximately 1/4 cup of batter. Bake at 350F for 23-25 minutes
  • While the muffins are still warm, drizzle some maple syrup on top of each one (about 1/3 teaspoon per muffin)